🍽️ Tender Lamb Rack with Fresh Pomegranate Seeds

Name: Tender Lamb Rack with Fresh Pomegranate Seeds
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Lamb Rack (with long ribs approx. 800 g, divided into two halves by the butcher, without backbone); 1 tsp Rosemary needles; 4 tbsp Oil; Salt; Pepper (from the mill); 100 ml dry white wine; 1 Pomegranate; Dandelion greens

550 kcal · 30 min · 4 servings

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Ingredients

1 Lamb Rack (with long ribs approx. 800 g, divided into two halves by the butcher, without backbone)
1 tsp Rosemary needles
4 tbsp Oil
Salt
Pepper (from the mill)
100 ml dry white wine
1 Pomegranate
Dandelion greens

Instructions

1. Remove the thick layer of fat from the meat and scrub the bone residue clean. Then rub the meat thoroughly with black pepper.
2. Sear the lamb rack in hot oil in a roasting pan on all sides. Season with salt and roast in the preheated oven at 200 degrees Celsius for about 15 minutes. Remove the cooked meat, cover it with aluminum foil, and let it rest briefly.
3. Deglaze the pan drippings with white wine and let the liquid reduce slightly. Finally, season the sauce with salt and pepper.
4. Cut open the pomegranate and carefully separate the seeds from the peel.
5. Slice the meat thinly between the ribs. Plate it with the sauce, sprinkle with pomegranate seeds, and serve garnished with dandelion greens.

Nutrition per serving

kcal: 550
Protein: 42 g · Fett/Fat: 40 g · Carbs: 10 g